Herbs which go in/with lamb: Basil, Bay, Caraway, Cinnamon, Coriander, Cumin, Dill, Garlic, Ginger, Lemon balm, Horseradish, Hyssop, Marjoram, Mint, Onion, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme. There are many more, and it's a matter of personal preference. I quite like a roast leg of lamb which is cooked with lavender instead of rosemary. Just lay the sprigs on and around the roast. Also look around for Moroccan dishes, or other Middle Eastern or Mediterranean dishes, including Greek. Just a few non-mint ways of serving lamb for you: Anise Hyssop Sauce 3 tablespoons powdered sugar 1/2 cup cider vinegar 1/2 cup water 1/2 cup coarsely chopped anise hyssop leaves and florets Combine sugar, vinegar and water in a saucepan. Bring to the boil and add the chopped herb and boil very briefly. Remove from heat and allow to steep for 30 minutes. Pour through a strainer, pressing against the pulp with a wooden spoon. Serve with roast lamb or veal. Lemongrass Lamb Chop on Sauteed Choy Sum For each lamb chop: 1 teaspoon lemongrass, finely chopped 1 teaspoon soy sauce 1/2 teaspoons cinnamon 1 teaspoon paprika 1 teaspoon garlic, minced salt to taste Mix ingredients to create dry rub for each lamb chop. Marinate lamb chop overnight. Pan fry to desired taste. Souvlakia 2 onions 3 green capsicums 2-3kg leg of lamb, boned and cubed 1 teaspoon dried oregano, crumbled 1/2 cup olive oil 3 bay leaves 2 tablespoons Worcestershire sauce 3 garlic cloves, minced juice of 2 lemons 1 cup dry white wine 1 teaspoon salt 1/2 teaspoon black pepper 6 tomatoes, quartered Cut onions into quarters and separate layers. Cut capsicums into quarters, and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated. Marinate in refrigerator for several hours. Take out of refrigerator and let sit out about 20 minutes to come to room temperature. Before cooking, add tomatoes to marinade and mix well to coat with juices. Place meat cubes on skewers, alternating with capsicum pepper slices, onion slices, and tomato wedges. Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated griller. Turn several times during cooking and baste with marinade from pan. Cooking time depends on your taste. For medium rare allow about 15-18 minutes. Alternatively you can barbecue lamb using marinade as the basting sauce. Serve skewers on plates with rice pilaf. Swedish Roast Lamb 1.5-2kg leg of lamb salt and pepper 1 cup strong coffee 1/4 cup cream 1 teaspoon sugar water 1 1/2 tablespoons redcurrant jelly Rub salt and pepper into the flat surface of the lamb. Roast at 180°C for 50 minutes per kilo plus an extra 25 minutes. After an hour, pour in the coffee, which has been mixed with the cream and sugar. Baste the lamb occasionally during remaining cooking time. Transfer lamb to a platter and keep hot. Skim fat from the pan juices, add enough water to make a gravy from the remaining drippings. When the gravy has boiled and reduced until thickened, add the redcurrant jelly. Horseradish Leg of Lamb 1 leg of lamb, boned, butterflied 1/3 cup balsamic vinegar 2 tablespoons horseradish 2 tablespoons dried Italian seasoning, crushed 1 teaspoon salt 1/2 teaspoon cracked black pepper Preheat oven to 150°C. Pierce lamb generously with fork. In a non-metal baking dish, combine vinegar, horseradish, Italian seasoning, salt and pepper. Coat all sides of lamb in marinade, then place roast flat; spoon any remaining marinade into center of meat. Roll up meat from short side to make a 25cm long roll, 12cm wide. Tie meat several times along length of roll with string. Place rolled lamb into a baking pan. Bake for about 1 1/2 hours, or until done as desired, brushing with pan juices every 30 minutes. Remove from oven; let cool 10 minutes in pan. Remove string; place roll on serving platter. Cut into 1cm slices to serve. Grilled Lamb Cutlets with Herbs 1 clove garlic salt and pepper to taste 2 small shallots, finely chopped 1 teaspoon finely chopped rosemary 4 sprigs dried oregano 1/2 teaspoon ground sumac juice of 1 lemon 60ml extra-virgin olive oil 8 double lamb cutlets Crush the garlic with the salt, then combine with the pepper, shallot, herbs, sumac and lemon juice in a bowl. Whisk in the oil to make a thick, pungent dressing. Heat a griddle or barbecue to its highest setting. Brush the cutlets very lightly with a little of the dressing, then cook for 2 minutes on each side for medium-rare. Towards the end of the cooking time brush on a little more of the dressing. Serve the cutlets hot from the grill with the remaining dressing on the side. Sweet Spicy Moroccan Lamb 4 lamb steaks, diced 1 teaspoon allspice 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 medium onion, diced 1 cup vegetable stock 1/2 teaspoon cumin 1 clove garlic, crushed 1 eggplant, cut into 1cm cubes 1 carrot, sliced 5 dried apricots, diced 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon paprika In a flame-proof casserole dish, heat the oil, then add the lamb and brown. Add the allspice, ground ginger, cinnamon and paprika, combining well to ensure the meat is coated in the spices. Add onion, garlic, vegetable stock, eggplant and carrot, then cover and cook for 20 minutes or until tender. Add lemon juice and apricots, stir through and serve. Lamb Chops with Herbs 4 lean lamb chops 1/4 teaspoon freshly ground pepper 2 tablespoons minced fresh chives 2 tablespoons minced fresh parsley 2 tablespoons fresh rosemary, chopped Trim fat from lamb chops; sprinkle with pepper. Combine chives, parsley and rosemary; press herb mixture on each side of chops. Coat a non-stick frypan with cooking spray, place over medium heat until hot. Add lamb chops, and cook for 10 minutes on each side or until desired doneness. Rosemary, Lemon and Mustard Lamb Cutlets 1/4 cup white wine 1 tablespoon wholegrain mustard 2 teaspoons chopped fresh rosemary 2 tablespoons lemon juice 12 lamb cutlets, French trimmed 600g orange sweet potato, peeled, cut into 2cm pieces olive oil spray 2 teaspoons olive oil 100g baby spinach leaves 1 small red onion, thinly sliced Whisk together the wine, mustard, rosemary and 1 tablespoon lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 30 minutes to marinate. Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the sweet potato, in a single layer, on the lined tray. Lightly spray with olive oil spray. Season with pepper. Roast, turning once, for 30 minutes or until sweet potato is tender and golden. Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the lamb with oil spray. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Combine the oil and remaining lemon juice in a jug. Combine the sweet potato, spinach and onion in a bowl. Drizzle over dressing. Toss to combine. Divide the lamb and salad among serving plates. Serve immediately.

In my experience....which is not inconsiderable. It's better to have kids...as well as adults, serve themselves. Less waste....really! they don't take items they won't eat...and in the case of things which may be very "popular", put a sign on the table.."please take only 2"...or 5 or whatever works for the item. It works...really it does! Kids really don't make a big mess of everything, really they don't...particularly is a "hostess" or "host" is standing near the table and saying things like....there is BBQ sauce there if you want more, and the drinks are on the side table, please put your plates on the side table when you are through ( or in the trash can!) I also would do the chicken at home....but "He" wants to use the grill...however bringing trays of cooked chicken legs and thighs is a lot easier than trying to keep cooked chicken at a safe temperature and then finish on the grills. And don't forget....you can buy a bunch of supermarket loaves of French bread and a bunch of cold cuts and make subs. I recommend buying a whole boneless ham and having the deli slice it....and also buying cheese by the pound and having the deli slice it or grate it your self. Shred your own lettuce, add some salami, and sliced turkey (buy a turkey roll and bake it cool and slice with electric knife) and make a dressing...figure 4 inches of a loaf per serving. Guessing 10 loaves will do it... I object to the preformed hamburgers....they are soo greasy they cause flame ups and shrink a lot....and who knows what is in them..:-(. Our church has a young people program on Wednesdays. Kids from about 10 through highschool who are the helpers, out church and 2 others team up. 8 weeks in the fall and 8 weeks in the spring. we used to have 75 to 80...now it's more like 50 to 60. Popular meals are mac and cheese, baby carrots, ranch and Apple quarters....and cookies of course. French toast or pancakes and little smokey sausages, walking tacos ( cooked ground beef with taco seasoning, shredded lettuce, salsa and shredded cheese in an individual packet of Fritoes) Pizza burgers with raw veggies and Ranch, and spaghetti casserole (fusilli with an Italian seasoned tomato sauce, ground beef and cheese...baked) Sometimes chili is served....but there is lots of that that isn't eaten...perhaps by the younger kids. Good luck, darlin'!! You are earning a medal!!

Here are my favs... by cut: Spice Rubbed Lamb Chops From Food Network Kitchens Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings User Rating: No Rating 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. *********************************************************** Roast Rack of Lamb Source: The Complete Meat Cookbook Serves 4 Rack of lamb is best eaten rare to medium. Remember that it should rest a bit before carving; this means there will be some carryover cooking after the rack is removed from the oven: the internal temperature will rise 5 to 10 degrees F. Be sure to remove the roast from the oven at 5 degrees F or so lower than the required doneness to compensate. For best results, always use an instant-read thermometer. Other necessary recipes: Herb and Bread Crumb Crust for Lamb RECIPE INGREDIENTS For Meat: One 7 or 8 bone rack of lamb, trimmed and frenched (1 to 1 1/4 pounds) Salt and freshly ground black pepper 1 to 2 tablespoons olive oil Fresh Herb Crust for Lamb (optional; see recipe) For Pan Sauce: (optional) 1 teaspoon minced garlic 1/2 cup red wine 1/2 cup lamb, beef, or chicken stock 1 teaspoon chopped fresh thyme or 1 teaspoon dried 1 teaspoon Dijon mustard 2 tablespoons butter (optional) Salt and freshly ground black pepper RECIPE METHOD FOR MEAT: Preheat the oven to 475 degrees F. Season the rack all over with salt and pepper. Place a heavy 10-inch ovenproof skillet over high heat and film the bottom with the oil. Put the rack in the skillet fat side down and sear for 1 to 2 minutes. Then using tongs, hold the rack with the bones vertical and sear the top meat for 1 to 2 minutes. Finally, sear the bone side for 1 to 2 minutes. Remove the pan from the heat and let the lamb rest for a few minutes, uncovered. (If you don't have an ovenproof skillet, sear the rack in a pan and then transfer it to a small roasting pan or pie plate.) Roast the rack as is or apply a coating now. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet (or roasting pan). Roast the lamb in the middle of the oven for 15 to 20 minutes, depending on the degree of doneness you want. Take a reading in the center of the meat after 12 to 15 minutes and remove the meat, or let it cook longer to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs and serving 3 to 4 chops per person. TO MAKE PAN SAUCE, if desired: Pour off any fat from the skillet or roasting pan, leaving any juices behind. Place the pan over medium heat and add the garlic. Cook for 15 seconds, pour in the wine, raise the heat to high, and stir to scrape up any browned bits from the bottom of the pan. Boil the wine to reduce it by half. Add the stock and thyme and boil the sauce until it just begins to turn syrupy. Whisk in the mustard until the sauce is smooth. If you'd like a richer sauce with a velvety texture, whisk in the optional butter. Season to taste with salt and pepper. Serve over the lamb. TESTING FOR DONENESS: Use an instant-read thermometer to determine doneness. Blood-rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium-rare: 130 to 140 degrees F Medium: 140 to 150 degrees F Recipes from The Complete Meat Cookbook. Copyright 1998 by Bruce Aidells and Dennis Kelly. Herb and Bread Crumb Crust for Lamb Source: The Complete Meat Cookbook Enough for an 8-bone rack of lamb Other necessary recipes: Roast Rack of Lamb RECIPE INGREDIENTS 1/2 cup fresh bread crumbs 2 teaspoons minced garlic 2 tablespoons chopped fresh rosemary, savory, thyme, or oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons Dijon mustard RECIPE METHOD Combine all the ingredients except the oil and mustard in a small bowl or blend in a food processor. Moisten the mixture by tossing in the olive oil. Spread the herbed crumbs in a shallow pan or on a deep platter. Once the rack is seared as directed, brush it all over with the mustard. Roll it in the bread crumb mixture so that it is well coated. Roast and serve as described in recipe for Roast Rack of Lamb. To make the crumb coating crispier, place the rack under a broiler for 1 to 2 minutes. ********************************************************** Greek Roasted Leg of Lamb (Gyros) Recipe courtesy Tyler Florence Recipe Summary Difficulty: Easy Yield: 10 servings User Rating: 1 head garlic, cloves peeled Kosher salt 2 bunches fresh oregano, leaves finely chopped 1 lemon, juiced 1 cup extra-virgin olive oil, plus more for searing Freshly ground black pepper 1 butterflied leg of lamb, about 4 pounds 10 large Pita bread 1 head butter lettuce 5 vine-ripe tomatoes, chopped Tzatziki, recipe follows Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers. Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcherÂs twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Wipe off the excess paste from the lamb so it wonÂt burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing. Cut off the butcherÂs twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki. Tzatziki (Yogurt And Cucumber Sauce): 3 cups plain yogurt 1 lemon, juiced 2 medium cucumbers, peeled, halved, seeded and diced 1 tablespoon finely chopped fresh mint leaves Kosher salt and freshly ground black pepper Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry. Yield: 4 cups Episode#: FO1D09 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

My husband cooks chicken thighs on the BBQ - bone and skin on and they're always juicy and good. I think it's just because he doesn't over-cook them. It's also a skin-down for most of the cooking. When I do them in a sauté pan, à la Jacques Pépin then they're good too. I do his little cut either side of the bone so they lie flat in the pan. I really think over-cooking is the worst culprit for the chicken. I know that in England a lot of the chickens are "enhanced" but happily we do't get that here.